Get the Recipe: Peach Blueberry Crisp
A fabulously flavourful fruit crisp, with peaches and blueberries and a plentiful crisp topping. This one has a unique preparation that yields great results!
Ingredients
Crisp Topping:
- 1 cup + 2 Tablespoons all-purpose flour
- 6 Tablespoons white granulated sugar
- 1 cup + 2 Tablespoons light brown sugar, packed
- 1 Tablespoon cinnamon
- 1/2 teaspoon salt, reduce to 1/4 tsp if using salted butter
- 1 1/2 cups old-fashioned oats, large-flake rolled oats
- 12 Tablespoons unsalted butter, melted (3/4 cup)
Fruit Filling:
- 2 1/2 lb peaches, peeled, pitted and 1/2-inch sliced, about 4 cups *see Note 1 below
- 1/4 cup white granulated sugar
- 2 1/2 Tablespoons light brown sugar, packed
- 1 1/4 teaspoons cornstarch
- 2 1/4 Tablespoons water
- 1 1/4 teaspoons lemon juice
For the crisp:
- 2 1/4 Tablespoons butter
- 1 cup fresh or frozen blueberries
Instructions
- Tip! This is a hearty crisp that will serve 10-12. For a smaller yield, use the "1/2X" button to halve the ingredients and bake in a smaller baking dish or individual servings in ramekins, if you like.
- Preheat the oven to 300F (non-convection/not fan-assisted).
- Make the crisp topping: In a large bowl, stir together the white sugar, flour, brown sugar, cinnamon, salt and oats. Pour the melted butter into the bowl and stir together until all the dry ingredients have been evenly moistened by the butter.
- Spread the crisp mixture evenly onto a baking sheet and place it into the preheated oven for 15 minutes, stirring every 5 minutes. Remove from the oven and let stand while you prepare the filling. *Note that the oat mixture might seem buttery while cooking or fresh out of the oven, but it will be fine.
- Increase the oven temperature to 350F (non-convection/not fan-assisted).
- Prepare the filling by adding the peeled and sliced peaches to a medium bowl. In a small bowl, stir together the white sugar, brown sugar, cornstarch, water and lemon juice. Pour this mixture over the peaches and stir to coat them well.
- Melt the butter in a large skillet over medium heat. Add the peach mixture to the skillet and cook over medium-low heat for about 15 minutes, or until the peaches are tender. Add the blueberries to the skillet and cook, stirring, until the liquid is greatly reduced and syrupy. Transfer the fruit filling to a cast-iron skillet or other baking dish. Spoon the crisp topping evenly over the top of the fruit.
- Bake the crisp in the preheated 350F oven for 10-12 minutes, or just until it starts to bubble around the edges.
- Serve warm as is or with a dollop of vanilla ice cream.
Notes
Note 1: Weigh the peaches before peeling and pitting. Once peeled, pitted and sliced, it should be about 4 cups. If using frozen peaches, measure while frozen in cups, then allow to thaw in a colander to drain off excess liquid. Frozen peaches may need a bit longer simmering on the stovetop to cook off all the extra liquid.
Tips!
When it comes to peeling peaches, I'm totally a vegetable peeler fan. Yes, I know about the boiling and cold water thing, but that process is just ... a lot. I find that the vegetable peeler does a quick and easy job with just a marginal amount of waste. You don't need a cast iron skillet for this crisp, but it always makes for a nice, rustic presentation. My cast iron skillet shown here is 10" across the top and 8" across the bottom. Otherwise, opt for any similarly sized, oven-safe baking dish. A larger 12" skillet may need a bit more fruit to fill the pan. You can scale all the filling ingredients up if needed. Be sure to read the notes above this Recipe Card for more tips on making this recipe. You'll also find substitution suggestions and step-by-step photos that you might find helpful.
When it comes to peeling peaches, I'm totally a vegetable peeler fan. Yes, I know about the boiling and cold water thing, but that process is just ... a lot. I find that the vegetable peeler does a quick and easy job with just a marginal amount of waste. You don't need a cast iron skillet for this crisp, but it always makes for a nice, rustic presentation. My cast iron skillet shown here is 10" across the top and 8" across the bottom. Otherwise, opt for any similarly sized, oven-safe baking dish. A larger 12" skillet may need a bit more fruit to fill the pan. You can scale all the filling ingredients up if needed. Be sure to read the notes above this Recipe Card for more tips on making this recipe. You'll also find substitution suggestions and step-by-step photos that you might find helpful.
Serving: 1serving, Calories: 496kcal, Carbohydrates: 83g, Protein: 7g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 36mg, Sodium: 186mg, Potassium: 296mg, Fiber: 6g, Sugar: 44g, Vitamin A: 737IU, Vitamin C: 5mg, Calcium: 55mg, Iron: 3mg
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